Countdown to The French Laundry

I'll try not to engage in hyperbole, but The French Laundry is probably the best restaurant in the country, and maybe the world. (Since scientists have discovered potential Earth-like planets out there, I don't feel like this claim is that much of a stretch.) It had an even stronger case when chef/owner Thomas Keller was regularly in the kitchen, but now he's busier managing his growing network of restaurants in Napa, Las Vegas, New York, and, most recently, Beverly Hills. But, like a top university, the Laundry attracts many of the country's best young chefs to preside over the kitchen in Keller's absence. Many of whom then go on to start amazing restaurants of their own, such as Grant Achatz of Chicago'sAlinea and Eric Ziebold of DC's CityZen.

For those who don't know about The French Laundry, it is Keller'sThree-Michelin Star restaurant in Yountville, culinary center of the Napa Valley. Reservations are taken two months in advance and become available at 10 a.m. PST. The phone line stays busy until all sixty seats are full for each service.

If you get a reservation, you'll have your choice of two nine-course meals (although a diner is likely to have several additional plates arrive at the table): a regular tasting menu

or a vegetarian testing menu:

I have never eaten at The French Laundry. On February 12th that will change.

Why should you care about my good fortune at getting a reservation? Two reasons. First, I'll publish a blow-by-blow of my dinner there to try and provide as much information as possible to you, and I won't even charge you the $240/person for dinner and service. Second, in the weeks leading up to February 12th, I'll try at least a couple recipes from The French Laundry Cookbook. Hopefully, these experiences will help both you and me to recreate some of The French Laundry experience at home.